Labneh on mint leaves with black Moroccan olives and olive oil

Per person:
3 1-inch balls of labneh (Lebanese yoghurt cheese)
6 mint leaves (at right, lemon balm and peppermint are alternated)
6 Moroccan olives
olive oil

To make the labneh at home:
Put 750-1,000 mL of yoghurt into a clean scalded cotton cloth and hang to dry for 24 hours. Store in fridge until use. For the recipe, I made 1-inch balls rolling a heaped table spoon full between my palms until round.